Pasta Sensations - cuisine

Ebony, Oct, 2001

Italian Sausage And Mushroom Spaghetti

1   pound Italian sausage, diagonally
    sliced
1/2 pound fresh mushrooms
2   shallots, sliced
4   cloves garlic, thinly sliced
2   tablespoons olive oil
2   small tomatoes, quartered
2   tablespoons Italian tomato
    paste
1/4 cup sliced, ripe olives
1/4 cup thinly sliced, fresh basil
3/4 pound cooked, hot spaghetti

Cook and stir Italian sausage until done in large skillet; reserve. Pour off drippings. Cook and stir mushrooms, shallots, and garlic in olive oil until vegetables are tender, about 5 minutes. Add tomatoes and cook until heated through. Stir in tomato paste, add a little water if necessary. Add olives, basil, and spaghetti. Toss to coat pasta. Serve with grated Parmesan cheese if desired.

Yields 6 servings

CALORIES 544, TOTAL FAT 30.1G, CHOLESTEROL 58MG, FIBER 2.5G, PROTEIN 19.5G, SODIUM 619MG.

Marinated Red And Yellow Tomatoes With Pasta

2   medium red tomatoes, diced
2   medium yellow tomatoes,
    diced
1/4 cup coarsely chopped fresh
    basil
3   cloves garlic, finely chopped
1/3 cup extra virgin olive oil
2   tablespoons fresh lemon juice
    Salt and pepper to taste
1   pound dried angel hair pasta

Place tomatoes, basil, garlic, olive oil, lemon juice, salt and pepper in glass bowl. Cover the bowl and refrigerate for 1 hour. Bring a large pot of water to a boil. Add salt to the water and cook the pasta until al dente (just tender). Drain the pasta and add to the marinated tomato mixture. Toss gently. Garnish with grated Parmesan cheese if desired.

Yields 4 servings

CALORIES 609, TOTAL FAT 20.2G, CHOLESTEROL 0, FIBER 4.0G, PROTEIN 15.7G, SODIUM 19MG.

Soulful Pasta Toss

1   pound dried penne pasta,
    cooked and drained
1   10-ounce package frozen cut
    okra, cooked and drained
1   15 1/2-ounce can black-eyed
    peas, drained
1   7-ounce can corn, drained
2   medium tomatoes, diced
1/2 cup thinly sliced green onion
1/8 to 1/4 teaspoon crashed
    red pepper
1   cup Italian Salad dressing or
    your favorite
    Salt and pepper to taste

Place the pasta, okra, black-eyed peas, corn, tomatoes, green onion and crushed red pepper in large bowl. Pour salad dressing over pasta mixture and season with salt and pepper; toss gently to coat pasta mixture. Serve on salad greens if desired.

Yields 8 servings

CALORIES 574, TOTAL FAT 16.2G, CHOLESTEROL 0, FIBER 9.1G, PROTEIN 22.1G, SODIUM 254MG.

Turkey Lasagna

1 1/2 pounds ground turkey
1     medium onion, chopped
3     cloves garlic, finely chopped
1/8   teaspoon crushed red pepper
1     tablespoon olive oil
2     teaspoons sugar
1     teaspoon dried basil, crushed
1/2   teaspoon dried thyme,
      crushed
      Salt and pepper to taste
1     16-ounce can whole tomatoes,
      undrained
2 1/2 cups jarred spaghetti sauce
12    uncooked lasagna noodles
1     16-ounce carton ricotta or
      creamed cottage cheese,
      about 2 cups
1/3   cup grated Parmesan cheese
1     tablespoon chopped parsley
1/2   teaspoon garlic powder
1 1/2 teaspoons dried oregano
2     cups shredded mozzarella
      cheese
1/4   cup grated Parmesan cheese

In a large skillet over medium high heat, cook and stir ground turkey, onion, garlic and crushed red pepper in oil until turkey is brown; drain. Stir in sugar, basil, thyme, salt and pepper, tomatoes, and spaghetti sauce; break up tomatoes with spoon. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes. Cook lasagna noodles as directed on package; drain. Mix together ricotta cheese, 1/4 cup Parmesan cheese, parsley, garlic powder and oregano. Spread 1 cup of the turkey sauce mixture in ungreased, rectangular baking dish, 13x9x2 inches; top with 4 lasagna noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the Mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered in 350-degree oven until hot and bubbly, about 45 minutes. Let stand for 15 minutes before cutting.

Yields 8 servings

Note: Substitute ground beef or Italian sausage for ground turkey if desired.

CALORIES 938.4, TOTAL FAT 30.8G, CHOLESTEROL 4.3MG, FIBER 115.5G, PROTEIN 48.4G, SODIUM 961MG.

Pasta Nicoise Salad

1/2 pound fresh green beans,
    diagonally sliced or 1 cup
    frozen green beans
2   tomatoes, cut into wedges
2   6 1/2-ounce cans solid white
    tuna, drained
2   hard-boiled eggs, chopped
1/3 cup sliced, ripe olives
1   small red onion, sliced
2   tablespoons capers
2   tablespoons chopped parsley
4   anchovy fillets, chopped if
    desired
1   pound dried rigatoni or other
    pasta, cooked and drained

Vinaigrette

2/3 cup olive or vegetable oil
3   tablespoons white wine vinegar
    or fresh lemon juice
1/2 teaspoon garlic salt
1   teaspoon Dijon mustard
1   teaspoon dried basil
    or marjoram

Cook green beans until tender in salted boiling water and drain. Cool the green beans. Place remaining salad ingredients in large bowl. Combine olive oil, vinegar, garlic salt, mustard and basil in small bowl. Pour vinaigrette over salad ingredients. Toss gently to coat. Let stand for 10 minutes. Serve on lettuce leaves.